Étouffée is a very traditional Louisiana seafood stew that can be either Cajun or Creole flavored depending on the spices used.
Ingredients:
1/3 cup vegetable oil
¼ cup all purpose flour
1 small green bell peppers diced
1 onion chopped
2 cloves diced garlic
2 stalks diced celery
2 fresh tomatoes chopped
2 tablespoons hot sauce
1/3 teaspoon cayenne pepper
2 tablespoons seafood seasoning
½ teaspoon ground black pepper
1 cup fish stock
2 pounds crawfish tails
Directions:
Heat oil in a large skillet over medium heat. Stir in flour and constantly until the mixture turns light brown about 10 to 15 minutes. You must stir constantly to avoid burning. Next add onions, garlic, celery and pepper and sauté for about 5 minutes. Stir in the chopped tomatoes and fish stock and season with the seafood seasoning. Reduce heat to low and simmer about 10 minutes add hot sauce, cayenne pepper and crawfish – cook about 10 minutes and serve.
